I never make a pre-dough because it works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do so.
Mix the buttermilk with salt and yeast. Set the glass aside for a moment.
Knead the flour and oil briefly and add the lemon aroma or lemon zest and lemon juice. Add yeast milk as well as quark and sugar and knead for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed. (The dough shouldn`t be too sticky, but a little is normal. Please do not add any more flour)
If you like, you can add raisins to the batter if you like.
Cover and let the dough rest for a good 1-1.5 hours.
(Of course you can also have the dough prepared completely in the BBA).
After resting or rising, whip the yeast dough again vigorously and knead well.
Now braid the braid as you like, I prefer to do the simple 3 strand the important thing is that it is braided tightly together.
Place the finished braid on a well-greased baking sheet or a lined baking sheet and cover it.
Let rise again for a good 30 minutes until the braid has visibly increased its volume.
Now bake the braid in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30 minutes. (Each oven heats differently, so it may take a little longer or shorter. It is important that the braid does not get too dark.)
When the braid is ready, take it out of the oven and let it cool.
It stays fresh for a long time, is fluffy and juicy and the lemon gives it a fresh and delicate aroma.
If you don`t like it so sweet, use less sugar, although I find the amount appropriate!
The braid can also be prepared and baked completely, as bread, in the BBA!
Ingredients
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